$75 for a Two-Hour Wine-Pairing Class at Two Chefs and a Table ($150 Value)
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Wine experts cultivate understanding of texture, flavour & pairing dynamics during two-hour wine paring with charcuterie meats & cheeses
Like hearts, wineglasses are fragile, full of goodness, and frequently broken. Live life to the brim with today’s Groupon.
$75 for Two-Hour Wine-Pairing Class with Food ($150 Value)
Wine-pairing sessions take place at both 1 p.m. and 4 p.m. on the following dates:
- Saturday, April 14
- Sunday, April 15
- Saturday, April 21
- Sunday, April 22
- Saturday, April 28
- Sunday, April 29
- Saturday, May 5
- Sunday, May 6
- Saturday, May 12 (if necessary)
- Sunday, May 13 (if necessary)<p>
During two-hour 30-person wine-pairing courses, wine maven Paul Watkin and his cohort Keith Nicholson cultivate an understanding of texture, flavour, and pairing dynamics with six wines coupled with carefully selected charcuterie meats and cheeses. Paul’s experience includes edifying pupils at the Pacific Institute of Culinary Arts; Keith cut his vintner’s teeth overseeing the cellars and service at the fine-dining eateries Le Crocodile and Bearfoot Bistro. By course’s end, the teachers hope to impart the theory behind the art of pairing and the confidence for attendees to make their own pairings, whether cooking at home or on a space shuttle.
Wine experts cultivate understanding of texture, flavour & pairing dynamics during two-hour wine paring with charcuterie meats & cheeses
Like hearts, wineglasses are fragile, full of goodness, and frequently broken. Live life to the brim with today’s Groupon.
$75 for Two-Hour Wine-Pairing Class with Food ($150 Value)
Wine-pairing sessions take place at both 1 p.m. and 4 p.m. on the following dates:
- Saturday, April 14
- Sunday, April 15
- Saturday, April 21
- Sunday, April 22
- Saturday, April 28
- Sunday, April 29
- Saturday, May 5
- Sunday, May 6
- Saturday, May 12 (if necessary)
- Sunday, May 13 (if necessary)<p>
During two-hour 30-person wine-pairing courses, wine maven Paul Watkin and his cohort Keith Nicholson cultivate an understanding of texture, flavour, and pairing dynamics with six wines coupled with carefully selected charcuterie meats and cheeses. Paul’s experience includes edifying pupils at the Pacific Institute of Culinary Arts; Keith cut his vintner’s teeth overseeing the cellars and service at the fine-dining eateries Le Crocodile and Bearfoot Bistro. By course’s end, the teachers hope to impart the theory behind the art of pairing and the confidence for attendees to make their own pairings, whether cooking at home or on a space shuttle.